Hello food friends! It's St. Patrick's Day which, if you're in school and your not wearing green, can potentially be the worst day ever. I have the perfect solution to having the day go great right from the get go. Corned Beef Hash!
Now, I've always been a fan of the corned beef and corned beef hash is a staple of breakfast, but as I've grown up, I've become less of a fan of the stuff in a can. The last couple of times I've been out to brunch though, I've discovered Corned Beef Hash made with real pieces of corned beef and it is divine! So let's take a look at something that is a classic St. Patty's Day player, and make it special.
•1 Corned Beef Brisket
•1/2 a bag of Ore-Ida Hashbrowns
•3 Large Eggs
Directions
The night before you plan on making this dish, put the corned beef brisket in a slow cooker and cook on medium heat through the night. I dput mine on about midnight and it was so tender and fell apart so easily at 9:00 AM the next day.
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| cook's note: I added a TBSP of stew mix to the package of seasoning to give extra flavor |
Once the meat is tender, the next step will be a breeze! First, cut all the fat off, you won't be wanting or needing it for this recipe.
Pull the brisket out of the slow cooker and use two forks to shred it into thin pieces.
After shredding the meat, start a pan of hash browns to a nice golden brown color. I opted not to make my own hash browns in order to save time, but I be it would be that much better if you did.
Hash browns are tricky and if you don't move quickly they will go from perfect golden to black burnt in a matter of moments. Add in the shredded corned beef though and it will slow the burning process. It also creates these really nice crisp parts to the beef that makes it even more savory.
Once the two have been mixed in together take 3 Large Eggs and cook to a scramble (side note: you could always serve the scrambled eggs on the side, but I remember that the eggs always went in the mix when made it from the can growing up).
The great thing about mixing all the ingredients together is that it pulls the extra salt that is in the meat away, and it's not too salty anymore which is a common concern with those that don't like corned beef.
Serve with a piece of buttered toast, and I think you've got yourself a grade a country breakfast!
I hope you enjoyed this dish! I think it's going to be my new go to St. Patty's Day breakfast. Plus, we didn't use all the brisket on breakfast, so it was also dinner that night, which makes this dish even better!
Happy Eating!
